Ingredients

• 1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
• Sea salt and black pepper
• 3 tablespoons olive oil, plus more for brushing
• 1 tablespoon unsalted butter
• Pinch fresh grated nutmeg
• 3 stalks celery, chopped
• 2 medium carrots, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 small onion, chopped
• 6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
• 6 white mushrooms, thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 3 cups low-fat milk
• 1 cup frozen green peas, thawed
• 4 sheets frozen phyllo dough, thawed

Instructions

1. Special equipment: Four 2-cup individual baking dishes
2. Preheat the oven to 400 degrees F.
3. Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes.
4. Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes.
5. Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.